Friday we addressed the bountiful sage in the garden with veal chops with fried sage, leftover tian, and broccoli.
2006 Barone Ricasoli “Castello di Brolio” Chianti Classico
Red and black cherries, spice, leather. Resolved tannins, supple acids. Ready and willing. B+/B
Saturday night was grilled swordfish, grilled peppers, potato salad, and green salad
2023 La Bastide Blanche Bandol rose
Tangy green herbs, strawberry and watermelon, orange zest. B+
1999 Chandon de Briailles Savigny-lès-Beaune "Aux Fourneaux"
Black cherry, mushroom and truffle, more earthy than fruity. Tangy acids, nice length. B+
Sunday was the previously reported Rhone dinner (with lamb)
Monday I was solo while Betsy was in MA working on a piece with a composer, I grilled squid, grilled eggplant with a miso glaze, rice, spinach/radishleaf saute
2023 Fefinanes Albarino
I dunno, maybe it was a root day. I’m generally quite the fan of this. The saline meets peach profile is there, but it seems strangely flat and empty. Nothing “wrong”, just nothing right. B-/C+
Pork tenderloin in a miso/soy/mirin marinade, braised escarole, sweet potatoes, salad
2019 Baudry Le Clos Guillot Chinon
Really tight on opening, but it got 2 hours in decanter before dinner, helped a lot. Powerful dark fruit, green tobacco leaf and green pepper. There’s just a hint of cow pasture. Good length, tangy, structured. B/B+ for drinking now, A- I’m betting in future.
Wednesday no wine, but delicious baked blackfish (tautog) with assorted leftovers
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.